Plan to start making this truffle-rich ice cream five days before you serve it and you'll be rewarded for the waiting. It took the chefs at St. John years to arrive at this recipe. We're glad they did.

This classic St. John dish uses veal bones for a more delicate texture and flavor. ("They've got youth on their side," says Fergus.) Ask your butcher for center-cut bones: You don't want the ends. When it comes to salt, Fergus uses coarse gray sea salt here because it maintains its crunch atop the succulent marrow.